- 3 Portobello mushroom caps
- 1 Tablespoon canola oil
- 4 Ounces cream cheese
- 1 Cup shredded cheddar cheese
- 1 Teaspoon garlic powder
- 2 Cups spinach, finely chopped
- salt and pepper to taste
Heat your grill to medium heat.
Clean the mushrooms with a damp paper towel. Dry well.
Remove the black gills using a spoon. Using your hands rub oil on the outside of the mushroom.
In a large mixing bowl, combine softened cream cheese, cheddar, garlic powder, and spinach. Add salt and pepper to taste.
Divide cheese mixature between the three prepared mushroom caps. Place on the frill, cover and cook for about 10 minutes.